Baked sweet potatoes are rich in flavor; this recipe delivers more taste with a kick provided by stuffing them with pepper, sun-dried tomato and spinach which imparts an elevated taste that everyone yearns for. The recipe requires less than 10 accessible and common ingredients! Pepper, sun-dried tomato and spinach stuffed sweet potatoes are a great source of potassium, an ideal dinner to help us relax. The recipe is a healthy and practical work and school lunchbox idea. And it is gluten free!

Rub each potato with a thin layer of olive oil and sprinkle with salt and pepper. Make a slit lengthwise end-to-end across the top.

Place parchment paper on a baking sheet. Place the sweet potatoes. Bake 45'-60' until you can pierce them easily with a knife. Baking time may vary depending on the size of the sweet potatoes. Remove them from the oven and let them cool for a few minutes.

For the filling

Wash the peppers. Remove the stems and seeds and cut julienne strips. Cut the sun-dried tomatoes with kitchen scissors.

In a large, deep skillet sauté the julienned peppers with some lukewarm water over medium heat for 3'-5' until they are soft. Pour extra water if needed. Add the sun-dried tomatoes and the spinach, season with salt and ground black pepper, pour the olive oil. Stir gently and remove from heat.

Final Touches and Baking

Once cooled, transfer the sweet potatoes to a baking sheet lined with parchment paper. Spoon the filling into shells